Working at Macelleria
We cook steak properly. Dry-aged and cut to order at our own butcher counter, cooked over fire and rested before it’s sliced. Chefs, butchers and floor work side by side at our iconic Bondi Beach location.
We’re independent and owner-run. No head office, no franchise manual. Got an idea? You’ll be telling someone who can say yes.
In the kitchen
Our kitchen runs on fire and dry-aged beef. You’ll learn to read a steak by touch, build a crust, render the fat cap and rest every cut. If you want to get properly good at cooking meat, this is the place.
Our kitchen consultant and coach is a two-hatted chef who works closely with the team. He coaches heat control, seasoning, timing and resting, runs our training and sits in on trials, always explaining why, not just how.
The team rate him because he makes them better without making them feel small: hatted-level standards in a calm and laid back Bondi beachside kitchen.
On the floor and behind the bar
Guests ask about marbling, ageing and how they should have it cooked, so we teach our floor team the steaks. It’s Bondi, so the room swings from long lunches to loud evenings.
Bondi, and a life outside work
We’re across the road from one of the most famous beaches in the world. Lunch on the sand, a swim before your shift, the coastal walk to Bronte on your day off.
No early starts, no late nights, proper breaks. Good food comes from rested people, and we roster that way on purpose.
What you get
- Training on the product, not just the service script
- A team that’s small enough to know your name
- A clear path up, with promotions from within
- Staff meal on shift
- Staff dining discount: 50%
- Paid award rates under the Restaurant Industry Award
- Uniform provided
What we look for
Attitude and curiosity over a perfect CV. Be on time, look after the people next to you, take the product seriously and yourself less so. Senior roles need experience; for the rest, we’d rather teach someone keen.
Current Open Roles
Senior Chef, Pass Chef, Grill Chef, Front of House Attendant
Apply Now
Tell us a bit about yourself below. Every application is read by our team, and we’ll be in touch if there’s a fit.
Careers FAQ's
Do I need experience?
For chef, butcher and management roles, yes. For kitchen hand, floor and bar roles, not necessarily.
Can I just drop my CV in?
You’re welcome to, but the form is the fastest way to reach the right person. Just avoid the dinner rush.
What happens after I apply?
We read every application. If there’s a fit, we’ll call or email to arrange a chat, then a paid trial shift. If we don’t have the right role right now, we’ll keep your details for up to 12 months.
Are trial shifts paid?
Yes, trial shifts are paid.
Do you sponsor visas?
Macelleria is an approved business sponsor. We consider sponsorship for experienced chefs on a case-by-case basis; it isn’t available for every role or every applicant.
I'm on a student visa. Can I apply?
Yes. Let us know your work hour limits in the form and we’ll roster around them.
What are the hours like?
We trade lunch and dinner, 7 days a week. No early starts or late nights. Tell us your availability and we’ll be honest about whether it works.
What should I wear to a trial?
Kitchen: closed, non-slip shoes, your own knives if you have them, a chefs jacket.
Floor: all black, neat.
Is there room to move up?
Yes. Our cooks have stepped up into senior roles from within.
